The possibilities of "miso soup" are endless, aren't they? There are innumerable combinations of ingredients and miso, and I think that the standard taste differs depending on the region and home. so. Miso soup is the universe.

By the way, this time, I would like to introduce a surprisingly (!) Delicious "unusual miso soup" that is a surprising combination of ingredients. I made some arrangements by referring to the recipe on the official website of Fundokin Shoyu.

1, Italian miso soup

Click here for materials.

Mozzarella cheese (small grain type is convenient)
Prosciutto arugula soup stock miso

Simply serve miso soup with soup stock and miso in a bowl and decorate with prosciutto, mozzarella cheese, and arugula. May I put mushrooms and other mushrooms of my choice?



When I tried it, the umami and saltiness of the miso and prosciutto ham matched unexpectedly. The light richness of mozzarella cheese and the chewy texture are also good accents.

The bittersweetness of arugula adds a sharpness to the taste, and it is the secret driving force behind this bowl. Western-style miso soup that is delicious even when cold.

2, milk miso soup

Click here for materials.

Sweet potato onion milk soup stock white miso


Just use white miso to make miso soup as usual and pour milk on the way. Boil the ingredients in soup stock and add milk before melting the miso. The amount should be half or slightly larger than the soup stock. Adjust as you like.




The richness of mellow white miso goes well with the taste of creamy milk! It looks like a Japanese-style white stew with a slight scent of soup stock. Sweet ingredients such as sweet potatoes and pumpkin go well with the ingredients. It is also recommended to add bacon and radish! Also, if you first fry the ingredients with butter and then add water to finish, you will get more richness.


This time, a little miso soup revolution happened in me, so I would like to continue pursuing new combinations. Feeling the universe in miso soup.